How to soak and identify yuba

Bean curd sticks are an indispensable delicious food in cold dishes, and are also a favorite food in summer when cooking at home. So, when you make yuba at home, do you soak it in the correct way? Incorrect methods of soaking bean curd sheets will affect their taste and even nutritional value. So today I will introduce how to soak and identify yuba.

Bean curd sticks are made from soybeans after grinding and boiling. Because it absorbs the nutritional essence of soybeans, the nutritional value of bean curd sticks among all soy products has become extraordinary. However, due to the production process, bean curd sticks need to be fully soaked before eating. During the soaking process, the following issues should be paid attention to: Soaking time: The soaking time of bean curd sticks is generally longer. If cold water is used, it takes 4 to 6 hours. If hot water is used, it also takes 2 to 3 hours. Therefore, when eating yuba, you should soak it at least half a day in advance and set it aside. Completely soak in water: When soaking bean curd sheets, you may want to place a plate or other clean heavy objects on top of the bean curd sheets so that they can be completely immersed in water. This will not only shorten the soaking time, but also make the bean curd sheets soak evenly to ensure the best taste. Avoid soaking in boiling water: It is best to soak bean curd sheets slowly in cold water. When soaking in hot water, the water temperature should not be too high. Avoid soaking bean curd sheets in boiling water, otherwise the bean curd sheets will break and become impossible to cook.

Here are three simple ways to distinguish good and bad yuba:

1. When consumers choose yuba, they should not be greedy for cheap prices. It is best to buy dried goods produced by regular companies. High-quality yuba is made from premium soybeans and is light yellow in color with a slight luster. The color of inferior bean curd sheets is yellowish white, shiny and glossy, mostly grayish yellow or yellowish brown, and darker in color. Some low-quality bean curd sheets may have uneven colors and varying shades.

2. Normal yuba is brittle and dry, easily broken and accompanied by fragments. Bean curd sheets with added borax have strong toughness and are not easy to break or overcook. Therefore, it is best for citizens not to eat bean curd sheets that do not become soft after being soaked or cooked for a long time.

3. High-quality bean curd sheets have the aroma of soybeans and no other peculiar smell; low-quality bean curd sheets have pungent smells such as sour and smelly, which mostly come from bleach or sulfur dioxide.

The above is what we introduced today, the correct way to soak and identify yuba. It is important to correctly identify the real yuba to avoid buying fake yuba, and also to properly handle yuba so that you can safely use delicious yuba. Therefore, friends who like to eat yuba should carefully read the method we introduced above, so that they can eat it safely and satisfy their taste needs.